Adapted from My Key West Kitchen by Norman and Justin Van Aken
Born on the Fourth of July Baby Back Ribs
- 4-6
Ingredients:
3 to 4 pounds baby back ribs
¼ cup kosher salt
¼ cup plus 2 tablespoons dark brown sugar
1 tablespoon ground cumin (best when freshly toasted and ground, as most spices are)
1 tablespoon paprika
1 tablespoon allspice
1 tablespoon garlic powder
½ teaspoon ground cayenne
1 teaspoon ground chipotle chili pepper
1 teaspoon ground black pepper
1 teaspoon smoked pimentón
1 teaspoon ground anise seed
1 teaspoon ground ginger
Instructions:
Combine all spice rub ingredients. Separate out about ¼ of the mixture above and reserve the remaining ¾ cup for other rubbing occasions.
Lay the baby back ribs on a cutting board or other large surface. Season with spice rub on both sides (more so on the meaty side); allow to stand on the ribs up to 4 hours.
Prepare grill. Bring to moderate-high heat and sear meaty side of ribs until brown; flip; apply layer of sauce. Turn heat down to 160 degrees F – 175 degrees F. Flip and apply sauce again. Cook ribs for 90 minutes or more, continuing with the flip/sauce technique.